The common threads running through this year's food trends are healthy eating and traditional foods. Homegrown anything are the buzz words everywhere, as everyone tries to go back to basics with a small edible garden-be it on the rooftop of a Manhattan apartment or the backyard of someone living in Marabella. Healthier eating is the focus as sweet potatoes are in the limelight everywhere. And we know how healthy these are for us, loaded with minerals and great fibre. The traditional French Macaron has replaced the cupcake craze that hit NYC in the last year.
These colourful tender, delicate, melt-in-your-mouth confections made from egg whites, almond powder and sugar, sandwich a variety of fillings from hazelnut to pistachio ganache, and weremade famous by the very popular Parisian confection shop Laudree. Having had the great fortune to indulge in at least half a dozen of these while in Paris, they won't be that easy to duplicate but they are so sensational it's easy to understand why the craze has crossed the ocean. Other rather interesting trends are the comeback of the Tiki cocktails, Spanish paprika and Food Emporiums by great chefs!
SWEET POTATO GNOOCHI WITH CALLALOO
This is a Caribbean twist on the traditional Italian gnoochi, the combination of the sweet potatoes and callaloo makes a rich and wholesome dish.
1 12 oz sweet potato
4 large dasheen/callaloo leaves, washed and chopped
1 tbs veg oil
1 egg yolk
2 tbs butter
4 ozs cheese, grated
salt and freshly ground black pepper
1/4 tsp grated nutmeg
1 tsp snoked Spanish paprika
1/4 to 1/2 cup flour
1 cup milk
Method
Heat vegetable oil and add callaloo spinach. Cook until soft adding a little stock or water to prevent sticking. cook for about ten minutes, remove and cool.
Boil potatoes, peel and mash with two ozs cheese, butter and egg yolk.
Season with salt and pepper add nutmeg and paprika.
Add half the callaloo and combine, add flour one tablespoon at a time just to make a soft dough.
Bring a large pot with water to a rolling boil, add salt.
Divide potato dumpling mixture into four pieces. Roll each piece into a log about one inch thick. Cut into 3/4-inch pieces and drop into boiling water.
Cook until they float to the top; remove and drain, place in a large bowl.
Place milk into a saucepan, bring to a boil, add salt, pepper and some more nutmeg if desired, add the rest of the callaloo and the cheese cook to thick.
Spoon over dumplings and serve.
Serves four to six